This Healthy Chocolate Carrot Cake Cupcake Recipe is amazing. They are dense and delicious and sneakingly good for you. These chocolate carrot cake cupcakes can be made gluten free, sugar free, dairy free or vegan with minor ingredient changes.

Who doesn’t love chocolate?! or Carrot Cake… Seriously?

In the spirit of thoughtfully eating. I have been trying to eat relatively clean, but I am only human so some days (most days more like it) I want all the bad things at the same time. so lately I have been craving cake and chocolate and cheese and carbs in any way shape or form. It has been a rough week needless to say. I channeled some of that energy to try and create a healthier choice to kill my cravings. Mind you, I did use some white flour and white sugar in this Chocolate Carrot Cake Cupcake recipe. but these could easily be replace with whatever choice fit your lifestyle.

These Chocolate Carrot Cake Cupcakes are super delicious and packed with flavor and bursting with chocolate.The texture is so soft and moist that they could be the best of both worlds, perfect for dessert yet healthy enough to eat for breakfast.

This Healthy Chocolate Carrot Cake Cupcakes is amazing. They are dense and delicious and sneakingly good for you. These chocolate carrot cake cupcakes can be made gluten free, sugar free, dairy free or vegan with minor ingredient changes.

This Healthy Chocolate Carrot Cake Cupcakes is amazing. They are dense and delicious and sneakingly good for you. These chocolate carrot cake cupcakes can be made gluten free, sugar free, dairy free or vegan with minor ingredient changes.

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on wire racks in pans before turning out of pans to cool completely

While cupcakes cook, make the frosting. Beat cream cheese and Greek yogurt together until smooth. Add icing sugar and stevia and vanilla mix well.

When cupcakes are completely cool. Pour frosting into a piping bag swirl the top of each cupcake. or use a spatula to frost the tops of them. serve immediately. store leftovers in fridge for up to 4 days.